18.5" WSM: temp differences between the upper and lower racks?


 
G

GregInTexas

New member
Howdy All,

I've been using my WSM for about 6 months now (regularly) but have never used both rack levels. Tomorrow I'm smoking about 10 pounds of Pork Belly cubes (AKA "Meat Candy) so I know I'll need both levels.

Any ideas on the temperature differences generally seen?

Thanks,
GIT
 
I’m with Timothy, I rotate the meat to get a more even cook. Unless I’m doing poultry and something else, then the chicken/Turkey always goes on the bottom.
 
I've only cooked pork butts using both levels at the same time. Both cooked at about the same speed every time. I wouldn't worry about it.
 
I smoked a big batch of pork belly cubes this weekend while using a couple temp probes that I mounted 1) just below the upper rack and 2) just above the lower rack.

In short, when the inside temp is "stable" I saw no more than a 5 degree difference. Often times the probes were within 2 degrees. A good test.

Thanks for the replies.

GIT
 
GregInTexas said:
I smoked a big batch of pork belly cubes this weekend while using a couple temp probes that I mounted 1) just below the upper rack and 2) just above the lower rack.

In short, when the inside temp is "stable" I saw no more than a 5 degree difference. Often times the probes were within 2 degrees. A good test.

Thanks for the replies.

GIT
Click to expand...
That's good to know, was your water pan empty for this?
 
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